If you’ve wondered what to do with all of your cucumbers this is the perfect recipe. Spicy, crunchy, tasty and summery.
Sichuan Cucumber Pickles w/Hot Bean Paste from The Joy of Pickling
1 lb Asian, burpless or salad cucumber; seeded, cut lengthwise into eighths and then into two inch pieces. I also peel most of the skin off if it is all thick.
1 tablespoon pickling salt
2 garlic Cloves thinly sliced
1 ½ teaspoons Hot Bean Paste – I substitute 1 teaspoon soy sauce and 1 teaspoon of Sriracha hot sauce (aka Rooster Sauce) because the hot bean paste can be hard to find
1 teaspoon Sugar
1 ½ teaspoons Rice Wine Vinegar
1 ½ teaspoons Sesame oil
½ teaspoon Sichuan Peppercorns, crushed
- Toss cucumber pieces w/salt. Let stand at room temperature for 2 to 3 hours.
- Rinse Cucumber pieces and drain them thoroughly. Mix together with remaining ingredients and toss them with the cucmbers in a bowl. Let the cucumbers marinate for 3 to 5 hours at room temperature.
- Cover the bowl and chill the cucumbers for at least 1 hours before serving them.
Don’t sweat the times too closely. I’ve served them warm w/o any issue. I’ve also cut short the times in the interest of getting themon the table quickly.